I used to be able to buy your sauces in the local supermarket, have you rebranded these under another name?

Thanks

Hello. I love to cook and am using recipes from “At Home with Madhur Jaffrey” for a buffet-style party I’m having this Saturday. I’ve been trying out the recipes to get a feel for it all. I’m serving 25 guests. The rice pilaf with almonds and golden raisins is lovely. Can I use the recipe and multiply it by seven and cook in one pot? If not, how do I prepare this pilaf for 25?

Also I’m making the lamb korma and would like to prepare it earlier in the day. Can I do that and later reheat, adding the cream then?

Thank you very much. And if you’re in Hastings-on Hudson, a Westchester suburb, on Saturday, please drop by for dinner. You are most welcome.

Hello!
I just checked out my first cookbook by you! It is so amazing- I can’t believe I have been missing out on your recipes for so long.
Thank you so much for the wonderful recipes and I can’t wait to look at more of your books
I have my own food blog and love to make healthy Indian food- I wish my photos looked as beautiful as yours!

-Sonia

Dear Ms. Jaffery,

I am a great fan of your cookbooks and have four books in my collection, such as ” An Invitation to Indian Cooking”, which seemed to have great commonality with Dhaka’s cooking; I also have ” A Taste of India,” and two other books. I truly enjoy reading the recipes and have cooked a few dishes with success. Your cooking is delicious!

I have recently translated a Bengali cookbook which is written by my aunt Tayyeba Huq, who apparently was the first author of a comprehensive cookbook in this language and published her book through the Bangla Academy as early as 1966. This was the book that women at home followed for decades, read in HOme Economics College as a textbook until other books in Bengali were published. I took upon myself the job of translating selected number of recipes from my aunts book and cooked 98% of the dishes over again, few times, by using ingredients from US supermarkets and by rewritnig the measurements. I also have the book organized following todays most recent formats. My aunt’s family is very happy with my work and today, after eight years , the book, titled, “Best of Bangladeshi Cuisine’ has been published by University Press Limited, based in Dhaka. The book is advertised in Amazon. I am a resident of Ann Arbor, Michigan, with two grown up children and I myself recently graduated from the University of Michigan in South Asian Studies. But I am a native of Dhaka, Bangladesh and my family – both from my mothers side and father’s side hail from old Dhaka, which is famous for its cuisine, which includes Kachchi and pakki biryani, many varieties of kawabs, parathas and unique food, like Bakarkhani, and paneer. Cooking traditional food runs in my family.
The reason for my writing this email to you is to request you to take a look at this book I understand your time is very precious and valuable, but if you can and make some comments so that we can have critiques like famous Indian cooks like you in our second edition, it would be so wonderful. If you do agree, I will be happy to send you a copy. I will be so delighted and grateful to you if you can spare some time to read, “The Best of Bangladeshi Cooking”, subtitled, ‘From the Original Cookbook of Tayyeba Huq’s ” Shasthya, Khadya and Ranna”, translated and adapted by Anique Afshan Newaz.

I would appreciate your kind response.

Thanking you,

Sincerely

Anique Newaz

Hello!

I was searching for the book, “Curry Easy”, at a local Borders bookstore which is closing and it’s merchandise is all in discount. Even if I did not find Curry Easy”, I just purchased the book, “From Curries to Kebabs” and and what Ms. Jaffrey has successfully done is she has opened up a world of cooking for us which includes some of the finest recipes of other countries where Indian Cooking has influenced their cuisine. Countries and cultures of the world has always borrowed and built upon the ideas of each other, and this wonderful book is a true reflection of that. Congratulations for this exquisite book! And I feel especially happy that recipes of the Murshed family, such as ” Kuchhey Gosht ki Biryani,” from Bangladesh has been included in the book, From Curries to Kebabs, Recipes From The Indian Spice Trail.”

Dear Mrs Jaffret’s
I wonder if u can help help me,
I am looking for a recipe plus method of how to cook atta chicken,which is a big rage in India now.
regrads
Rohit

Hello madhur,

I love all of your recipes, however I have
to make a comment over the one for Spanish
tortilla. The potatoes and the onions (if used) should be cooked and the eggs beaten at the same time. When cooked, the potatoes should be turned into the bowl of beaten
eggs and left for about 5 or 10 minutes.
It makes all the difference!

regards

Allan

Kia Ora Madhur,
I am fascinated by your books and food choices..the Climbing the Mango Trees book sounds really wicked as!
I am plannng on attending your May 13th talk here in Auckand New Zealand but cannot afford to go to the lunch you will present on May 15th, though I will be staying at the Langham May 13, so may see you all there.

Gregg,
Devonport,
Auckland,
New-Zealand.

Kia Ora Madhur,
am fascinated by your books and food choices..Climbing the Mango Trees sounds wicked as!
I am planning on attending your talk May 13 in Auckland the Auckland writers and readers festival here, but cannot afford to attend the lunch you will present May 15th, though I will be staying at the Langham May 13, so may see you all there still.

Gregg,
Devonport,
Auckland,
New-Zealand
E-Mail: kiwiscript@hotmail.com

Thankyou webmaster/s for removing my second post, as I thought first one had not gone through due to technical difficulties my end.
Cheers and all the best,
Gregg.

I am currently re-reading your book “A Taste of India”. The book is excellent at showing the fabulous range of cuisines of India. The downside of all this is that most Indian restaurants around the world are utterly lamentable, with the same tired predictable menus. Interestingly, my top five Indian restaurants in the world are all in east Africa!

re:’Curry Easy’p86,l5(see page 195)- I think that should read (see page 197).

Dear Mrs. Jaffery,

I love my “Quick and Easy Indian Cooking” book. I was planning on making the Vindaloo for 4 people. Now my husband wants me to make a “big pot” of it for 10 for tomorrow. Is this possible? And if so, do you have suggestions on the quantities?

Thanks so much for making it easy to serve delicious Indian on our own kitchen table.

Erin

I am desperately trying to find frozen artichokes which Madhur Jaffrey uses in some of her recipes. It seems impossible here in the UK, even in Middle Eastern delis. Any advice? Thank you.

Dear Ms. Jaffrey,

How do you seal the sides of a pot’s lid with wheat paste, as required in many “dum” cooking recipes? Also, they often say to “put a weight” on the lid. What kind of weight should one put? How heavy should it be? Is there any other way to do dum cooking other than sealing sides of the lid with wheat paste? Will the lid be very difficult to clean, afterwards?

The recipe I have in mind is Kalia Rezala.

Thank you so much. Would be most grateful for a response. I have a feeling the question above would also be relevant to many other cooks who are nonplussed by the demands of “dum” cooking.

Hi Madhur,

I am an independent filmmaker from Canada, with a focus on portraiture, and I would absolutely love to create a video portrait of you. An esteemed chef from Vancouver (who’s name I will keep private from this website) suggested I contact you as I will be in New York next week.

I have sent an email to your publicist but I wanted to try this avenue as well. Please email me if you are interested in further information. Hoping this finds you well.

Dear Ms Jaffrey
I have used your books extensively over the years and love them. Recently my wife has been diagnosed with dietary conditions. She is unable to eat onions, garlic, coconut milk, and tomatoes.
It is very difficult to find recipes without these ingredients.
Can you suggest alternatives to onions for spice paste bases?
What about alternatives to garlic, and to coconut milk?
I’d really appreciate your advice.
Thank you
Robert

Dear Ms. Jaffrey:
Your first books introduced my family to Indian cooking 35+ years ago!
I remember we had to travel from NJ to “Little India” in Manhattan to get the Indian spices and dals – not to be found elsewhere!
Nice to have seen you on Sara Moulton’s show recently.
You showed a large masala daba with a lid. I have not been able to find a large one like that anywhere! Did you obtain in the USA or in India? Any clue where I could buy one?
Thanks for any assistance.
Steve Magura
Kalamazoo MI

I recently had a Murgh Masalla Korai from my local Indian restaurant – diced chicken and lamb mince – but I’ve been unable to find a recipe for it any and was hoping you’d be able to help me.

Thank you.

Dear Mrs. Jaffrey
Could you please send me your recipe of Lamb marinated in jogurt. Unfortunately I have lost your cookery book.
Thank you very much,
Friendly greetings from Holland,
Angela Simms

Dear Mrs Jaffrey
I have been looking for your recipe for grilled chicken strips in an onion and yogurt marinade. Unfortunately I lost all my books in a fire. Could you tell me which book the recipe is in. I have replaced two of your books but still can’t find it.
Grateful thanks in anticipation, and regards,
Meredith Williams